[259]. Glazed Ham with Champagne Sauce. Proceed as for the foregoing, put half a pint of Spanish sauce ([Art. 80]) in a saucepan on the fire, add a glass of champagne or champagne cider, boil for a moment, and serve in a sauce-boat with your ham.
[260]. Glazed Ham with Truffles. Proceed as for glazed ham ([Art. 258]), except that instead of boiling five hours, boil four hours. Then take out a quart of its liquid and substitute a bottle of white wine. Simmer slowly for an hour, drain, then remove the napkin, take out the thigh-bone, leaving the knuckle-bone joint. Cover the back of the ham with incisions, in which insert large slices of truffles, which you have previously cooked in a little of the ham's liquor, some of which now pour over the ham. Wrap it up again very tight in the napkin, and finish as for glazed ham.
[261]. Ham à l'Américaine. Take a ham of about five pounds, prepare as for glazed ham, put it in a pot with a quart of claret, and enough water to cover it. Simmer very gently five hours. Then take it out, sprinkle lightly with sugar, send to the oven, and, when well-colored, serve with a garnish of spinach, Brussels sprouts, green peas, or other green vegetables, according to taste.
[262]. Ham à la Zingara. Cut ten slices of raw ham rather thick, put them in a frying-pan, in which you have melted a little lard. Color them on both sides, take them out of your frying-pan and keep them hot. Mix with your lard two ounces of bread-crumbs, press through a sieve, and put them on the fire five minutes, stirring constantly; moisten with a sherry-glass of white wine; add a little salt, pepper, and nutmeg, and a little chopped parsley. Mix all well together, and serve with your slices of ham on top.
[263]. Roast Ham. Trim and pare a ham, of about five pounds, soak it for two days, changing the water about every eight hours, after which let it soak for about half a day in two bottles of white wine; then put it to roast by a slow fire, for about four hours, covering it underneath with thin pieces of larding pork, and basting it often with hot water, which you have put in your pan. When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce ([Art. 97]).
[264]. Ham Toast. Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately.
POULTRY AND GAME, WITH ROASTS OF SAME.
[265]. Broiled Chicken. Take four spring chickens, put some alcohol on a plate, light it, and pass your chickens over the flame, to singe off any hair which may remain. Split them in two, clean them, wash them well, and dry with a cloth, flatten them with a cleaver; broil them on a moderate fire, and, when well colored on both sides, serve them on a very hot dish, on which you have put an ounce of butter, a pinch of salt and pepper, the juice of a lemon, a tablespoonful of chopped parsley, and mix all well together. Serve some water-cresses around them.
[266]. Broiled Chickens (Deviled). Take three medium-sized spring chickens, prepare them as the foregoing, spread them lightly with a layer of mustard, sprinkle them with bread-crumbs, and broil them on a very gentle fire. To be certain that they are thoroughly done, lift up the thigh, and if not red underneath, they are sufficiently cooked. Serve very hot.
[267]. Roast Spring Chickens. Clean three or four spring chickens, truss them, put them to roast, sprinkle them with a pinch of salt, and a very little melted butter, with which baste them from time to time. From thirty to thirty-five minutes should be sufficient to roast them. When they are a fine color, remove your skewers, and take a gill of consommé ([Art. 1]), reduce it on the fire one half, mix it with the drippings of your chicken, strain, pour it over them, and serve with water-cresses around them.